Description
This warming Curry Sweet Potato and Red Lentil Soup combines fragrant curry spices, creamy coconut milk, and wholesome ingredients to create a comforting and nutritious dish. Perfect for a cozy meal, this soup is easy to prepare on the stovetop using simple ingredients like sweet potatoes, red lentils, and a hint of lime for brightness.
Ingredients
Scale
Soup Ingredients
- 2 teaspoons curry powder
- 2 tablespoons olive oil or 1/4 cup water (for water sauté)
- 2 onions, diced
- 1 green apple, peeled, cored and diced
- 3 garlic cloves, minced
- 1/3 cup cilantro, roughly chopped
- 1 inch piece fresh ginger, minced
- 2 large sweet potatoes, cubed
- 1 cup dried red lentils
- 5 cups vegetable broth, water, or a combination
- 1 can (14 oz) coconut milk (light, full-fat, or cream) or 1 1/2 cups unsweetened almond milk
- Juice of 1 lime
To Serve (Optional)
- Chopped cilantro
- Red pepper flakes
- Coconut cream
- Lime slices
Instructions
- Toast the curry: Heat a large Dutch oven or pot (at least 5 quarts) over medium heat. Add the curry powder and toast for about 2 minutes, until the color darkens slightly and the spices become fragrant. Add the olive oil and stir, letting the spices sizzle.
- Saute the aromatics: Add the diced onions, green apple, minced garlic, chopped cilantro, and minced ginger to the pot. Gently sauté for about 5 minutes, stirring occasionally, until the mixture becomes soft and fragrant.
- Simmer the soup: Add the cubed sweet potatoes, dried red lentils, vegetable broth (or water), and coconut milk (or almond milk) to the pot. Bring the mixture to a gentle boil, then cover and reduce the heat to low. Let it simmer for 20 minutes until the sweet potatoes are fork-tender and the lentils are soft.
- Puree the soup: Remove the pot from heat and allow the soup to cool slightly for a few minutes. Use an immersion blender to puree the soup until smooth. Stir in the juice of half a lime, taste, and then add the remaining lime juice along with salt and pepper to your liking. Add more milk or water if you prefer a thinner consistency.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro, red pepper flakes, and a drizzle of coconut cream. Add a squeeze of lime for extra brightness if desired.
Notes
- Leftovers can be refrigerated in an airtight container for 5 to 6 days.
- This soup freezes well for up to 3 months; defrost overnight in the refrigerator and reheat on the stovetop over medium heat.
- For a thinner soup, add more broth, water, or almond milk when blending.
- You can swap coconut milk for almond milk if you prefer a lighter soup.
- Adjust the amount of curry powder and red pepper flakes for your heat preference.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
